葡萄成熟度和选定的酿酒酵母菌对赤霞珠幼酒风味特征的影响。

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-01-01 DOI:10.1016/j.fochx.2024.102066

Xiaomin Zang , Qing Du , Jiao Jiang , Yan-ying Liang , Dongqing Ye , Yanlin Liu

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引用次数: 0

摘要

葡萄成熟度和酵母菌株是决定年轻葡萄酒品质的关键。本研究评估了含糖量为22°、25°和28°的三种葡萄成熟度水平，以及来自不同风土的两种酿酒葡萄菌株对宁夏青铜峡赤霞珠葡萄酒性状的影响。对葡萄酒样品的理化参数和挥发性香气成分进行了分析，并进行了定量描述分析。结果表明，果实成熟度主要影响果香的理化特征，而葡萄成熟度和酵母菌株对果香的香气特征均有影响。一些酯类和高级醇随着葡萄的成熟而增加。收获晚的葡萄酒在香气和口感质量上明显高于收获早的葡萄酒。CECA菌株产生的葡萄酒中链酯含量升高，高级醇含量降低，平衡性和纯度提高，并增强了黑莓、香料和黑巧克力的典型香气。

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Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines

Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28°Brix combined with two S. cerevisiae strains selected from distinct terroirs on the Cabernet Sauvignon wine profile in the Ningxia Qingtongxia region in China. Physicochemical parameters and volatile aroma compounds were analyzed and quantitative descriptive analysis was performed on wine samples. The results indicated that berry ripeness primarily influenced physicochemical profiles, while aroma characteristics were affected by both grape maturity and yeast strain. Some esters and higher alcohols increased with grape maturity. Late-harvest wines scored significantly higher in aroma and taste quality than early-harvest wines. The CECA strain yielded wines with elevated medium-chain ester levels, reduced higher alcohols, improved balance and purity, and enhanced the typical aroma of blackberry, spice, and dark chocolate.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.